Creamy Nacho Scalloped Potatoes(Featured Chef Hans @ DeKookbijbel)
Easy
Fairly cheap
Delicious comfort food dish, with creamy potato slices, braised bell pepper and minced beef.
Gallery
| Category: | Main course Beef Hans @ DeKookbijbel.be Oven |
| Seasons | |
| Cuisine Type | Tex Mex |
| Tags: |
Ingredients
For
4
Persons
De aardappelen
| 1 kg Potatoes |
| 3 tbsp melted butter |
| Sea Salt |
| 1/2 L Cream |
| 2 teentje(s) Garlic, freshly pressed |
| 1 tsp Argentine Chili |
| 1 tsp Guacaomole spices |
| 1/2 tsp smoked Paprika |
Paprika, gehaktsaus
| 1 Red Bell Pepper |
| 1 Yellow Bell Pepper |
| 1 Green Bell Pepper |
| 1 Onion |
| 500 g Beef mince |
| 30 g Tomato Puree |
| 1/2 L Passata |
| 200 g Cheddar, grated |
| 1 tsp Guacamole spices |
| 1/2 tsp Cumin |
De Salsa
| 1 Tomato(s), diced |
| 3 Spring Onion |
| Jalapenos Santa Maria (optionally) |
Creamy Nacho Scalloped Potatoes Directions
- Preheat the oven to 180ºC (350ºF).
- Mix the potato slices with the melted butter, salt, spices and cream until smooth.
- Pour into a large deep baking dish and spread into a flat layer. Bake for 30-45 minutes (depending on your oven) until potatoes are tender.
- Heat oil in a large casserole. Add peppers and onions, stir, cook until soft. Remove from pan and set aside.
- Add beef to hot pan. Fry until brown briefly stir in tomato paste and add 2 tbsp spices, and passata, stir well.
- Add peppers and fry until thick.
- Cover potato dish with an even layer of minced bell pepper mixture and top with grated cheese. Let bake for 10 minutes.
- Garnish with chopped tomatoes, jalapeños, spring onions.
Recipe notes
Argentine Chile, Guacamole seasoning, smoked paprika from Les Senteurs Du Soleil (Salernes).
